Lasagna Sauce

Total Time: 6 hrs Preparation Time: 2 hrs Cook Time: 4 hrs

Ingredients

• 1 lb veal
• 1 lb beef steak
• 1 lb hot italian sausage
• 1 lb lamb
• 1 (750 ml) bottle dry red
• 3 lbs chopped yellow onions
• 3 heads garlic, chopped
• 1 bunch parsley, chopped
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh oregano
• 1/4 cup olive oil
• 1 chopped red onion
• 2 (28 ounce) cans tomatoes
• 1 (28 ounce) can tomato puree
• salt and pepper
• red pepper
• sugar

Recipe

• 1 brown meats to a dark, but not burnt, color over a medium high heat in a large sauté pan, leave meats in large pieces.
• 2 reserve fat in a separate bowl.
• 3 deglaze pan with 1/2 bottle of , pour sauce into a large stock pot set to simmer over a low heat.
• 4 add meat chunks and allow to simmer very slowly.
• 5 over a medium heat in your large sauté pan using olive oil: sauté onion until soft, add garlic and herbs and continue to cook until lightly caramelized.
• 6 this mixture will need to be stirred very often, add reserved meat juices as required to keep things from getting dried out-- add as much as possible without having extra grease collect in the pan.
• 7 (depending on the size of your pan you may need to do this in several smaller batches.).
• 8 add onions/herbs to simmering stock pot and bring back to slow simmer.
• 9 deglaze sauté pan with 1/2 bottle of and pour sauce into simmering stock pot.
• 10 continue to simmer and stir until onion starts to fall apart.
• 11 (don't clean your sauté pan yet, you're going to need it to make the lasagna!) crush tomatoes by hand and them and the puree to the stock pot.
• 12 simmer for several hours (stirring often to keep sauce from sticking) sauce will start to smooth out and darken in color.
• 13 for the most part the onion will be gone.
• 14 at this point taste the sauce and add salt, pepper, red pepper and sugar to taste.
• 15 (depending on much sugar you're able to render out of your onion you may not need to add any).
• 16 you can also add more tomatoes, and herbs and spices at this point.
• 17 continue to simmer this sauce for several more hours then turn off the heat and allow to cool.
• 18 refrigerate at least one night.
• 19 on the day you plan on serving the sauce start the sauce cooking over very low several hours before serving.
• 20 bring it to a slow simmer.
• 21 after sauce starts to simmer water or can be added to bring sauce to proper consistency.
• 22 about 30 minutes before serving remove the meat chunks and place in a separate serving bowl.